Smoked Reindeer Carbonara Pasta

Ingredients

• 240 g Pokka Reindeer Cold Smoked Ground
• 300 g pappardelle or fettuccine
• 3 eggs
• 3½ dl finely grated Pecorino Romano
• 1 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 4 dl cream (optional, for a creamier sauce)
• salt and freshly ground black pepper

Method

1. Cook the pasta in plenty of salted water until al dente. Drain, keeping a cupful of the cooking water.
2. Meanwhile, beat the eggs in a bowl with black pepper and most of the Pecorino Romano; keep a little cheese for the top. For a creamier dish, whisk in the cream as well.
3. Heat the oil and butter in a large frying pan over a medium heat. Add the smoked reindeer and fry for 2–3 minutes, stirring. Add the drained pasta and toss for 2 minutes so that it takes on the smoky flavour.
4. Take the pan off the heat and pour in the egg and cheese mixture. Toss quickly until the egg thickens into a glossy sauce, adding a splash of the cooking water if it seems dry. If you used cream, put the pan back over a low heat for a moment and stir until the sauce thickens slightly; do not let it boil.
5. The smoked reindeer is salty, so taste before adding salt. Serve at once, topped with the rest of the Pecorino Romano.